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Middle Eastern Meat Loaf with Pomegranate Glaze

Hands-on time 30 mins
Total time 1 hr, 10 mins

Serves 4 (serving size: 2 slices)

This unique meat loaf lies somewhere between kibbeh (ground meat mixed with bulgur) and kofta (ground meat mixed with lots of herbs and spices that’s shaped into oval patties on skewers and grilled)—an exotic take on an old standby. Pomegranate molasses makes the ideal glaze, lending a tartness that cuts the richness of the meat. You can cut the cook time by half (or more) by spooning the meat mixture into muffin tins and baking individual meat muffins.


  • 1 cup water
  • 1/2 cup uncooked bulgur
  • 1 small onion (about 4 ounces)
  • 1 cup chopped fresh flat-leaf parsley
  • 1/2 cup whole-wheat panko (Japanese breadcrumbs; such as Kikkoman)
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground red pepper
  • 1 large egg, lightly beaten
  • 1 pound ground sirloin (90% lean)
  • Cooking spray
  • 1 1/2 tablespoons pomegranate molasses
  • 1 1/2 teaspoons honey

Nutrition Information

  • calories 381
  • fat 13.3 g
  • satfat 5.1 g
  • monofat 5.5 g
  • polyfat 0.8 g
  • protein 29 g
  • carbohydrate 36 g
  • fiber 5 g
  • sugars 8 g
  • Est. Added Sugars 6 g
  • cholesterol 120 mg
  • iron 6 mg
  • sodium 598 mg
  • calcium 8.3 mg

How to Make It

  1. Bring 1 cup water to a boil in a small saucepan. Add bulgur; cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand, covered, 5 minutes. Spoon bulgur into a large bowl; cool slightly.

  2. Preheat oven to 350°F.

  3. Shred onion using large holes of a grater onto several layers of paper towels. Add onion, parsley, and next 9 ingredients (through egg) to bulgur; stir well. Add beef; mix well to incorporate. Spoon mixture into a 9 x 5–inch loaf pan coated with cooking spray. Bake at 350°F for 30 minutes or until a thermometer inserted in middle registers 160°F. Remove from oven; let stand 5 minutes. Combine pomegranate molasses and honey; brush over loaf. Cut into 8 slices.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;